16 Sep Thu 2010
2010 Week 14 Newsletter with Recipes
CSA Newsletter
Only two Winter Shares left!
Volume 6
Issue 14- Farm and High Street
September 16, 2010
Find us now on Facebook!
Week 14
This Saturday is our annual member picnic! Please check your email for an Evite to let us know if you’re coming! We hope you’ll be able to find the time to come out to the farm for some fun!
We have a wide variety of extra choices for you this week including cabbage. This is the first year that we haven't had a great cabbage year. We'll be taking a break from making sauerkraut until next year. And lettuce returns to your shares! We may not have it every week that's left but will do our best to offer it two or three times. It takes longer to recover and grow back when the temperatures are so cool at night.
Save the Dates
Saturday, September 18th, 5:00-8:00pm
THIS SATURDAY!!!Annual CSA Member Picnic
Come enjoy good company, tour the farm by foot and hay rides, and eat delicious Maplewood and member food! Please bring a dish to share. You may also bring a friend who might be interested in joining our CSA next year. Maplewood Organics will provide burgers and fixings, place settings, and non-alcoholic beverages. We'll have dinner around 6:00. If you didn't get an Evite I apologize! I either don't have your email address or got it wrong. Please give us a call to let us know if you're coming. 868-5083
Sunday, September 19th, 1:00pm-4:00pm
NOFA Weed Dating Event
This is NOFA's play on the highly successful singles phenomenon called 'Speed Dating.' In Speed Dating, each participant spends a pre-determined amount of time with one potential mate, then moves on to the next. In Weed Dating, it’s much the same—except, instead of sipping on Cosmos while chatting with your partner, you’ll be weeding a bed of vegetables or doing other similar, light labor. This is a great opportunity to meet other farm and food enthusiasts, farmers, and NOFA-VT staff. We hope to not only ignite the flames of human companionship, but tighten the relationships between farmers and consumers as well.
Also, watch for our October and November farm events! To be announced...maybe a dance!
Garden Progress and Farm News
I'm so grateful for the tomatoes this year! If you were with us last year, you probably remember that we had next to no slicing tomatoes because of the late blight that wiped out most of our tomatoes. We have lots of paste tomatoes too. If you want extras for canning or freezing let us know. Sita and I plan to spend Tuesday processing tomatoes so that we'll have salsa, sauce and soup for the winter.
We also have a pretty good amount of winter squash. We'll be saving some for our winter share members too. It's hard to believe that it's almost time to plant our garlic for next year. In just two short weeks we'll be planting more than 1300 feet of garlic for next year's scapes and cloves.
We'd welcome anyone who wants to help when we plant the garlic. It's fun and easy, but takes time.
?
Recipes of the Week
Rosemary Roasted Blue Potatoes
1 pound small blue potatoes, unpeeled but washed whole, any sprouts or bruises removed
¼ cup olive oil
2 tablespoons dried rosemary leaves, slightly crushed
1 tablespoon sea salt, slightly crushed
Pre-heat oven to 400 degrees F. Cover bottom of natural finish skillet with heat-resistant handle (cast iron works best) with the oil. Cut potatoes into quarters, add to skillet and toss to coat with oil. Position skillet on middle rack of oven. Roast potatoes for 20 minutes. Turn off oven heat. Stir potatoes and keep them in oven another 10 minutes. Stir potatoes one last time, then transfer to a serving bowl, tossing the rosemary and salt mixture over them. Serves 4 --
Roasted Cherry Tomatoes
Prep Time:5 minInactive Prep Time:--Cook Time:10 min
•2 pounds cherry tomatoes on the vine
•3 tablespoons extra-virgin olive oil
•Kosher salt and freshly ground black pepper
Heat the oven to 400 degrees F.
Place the tomatoes on a sheet pan and drizzle over the olive oil and season with salt and pepper. Roast until the tomatoes collapse, about 10 minutes.
Garden Fresh Tomato Soup
"A simple soup made with fresh tomatoes, that is sure to become one of your favorites."
4 cups chopped fresh tomatoes
1 slice onion
4 whole cloves
2 cups chicken broth 2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons white sugar, or to taste
1. In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
2. In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste
?
____________________________________________________________